Fresh Fruit Gummies

Servings: Makes: 45 approx.

Nutritional Information:

Per gummy (19g)

Calories 13, Fat 0.1g, Saturates 0g, Carbohydrate 3.2g, Sugars 2.7g, Fibre 0g, Protein 0.1g, Salt 0g


Ingredients

For the mango gummies

For the blueberry gummies

140g (1 cup)
1 1/2 tbsp
60ml (1/4 cup)
1 1/2 tbsp

For the strawberry gummies

Method

1

For the mango gummies:

1. Mix the mango chunks and agave syrup in a high-speed blender until a purée forms. Strain the mango purée through a mesh strainer to remove any leftover fibre. Use a spoon to press and move the mixture around to make sure all the liquid is removed.
2. Add the mango purée and apple juice or water to a saucepan, place over a low heat and stir until well-combined. Bring to a simmer then add the agar powder. Cook, stirring constantly, until the liquid starts to thicken then remove from the heat.
3. Spoon the mixture into moulds, ensuring the purée fills all the gaps. Place in the fridge and leave to set for about 30 minutes. Once the mixture is firm pop the gummies out of the moulds.

2

For the blueberry gummies:

1. Mix the blueberries, agave syrup and apple juice or water in a high-speed blender until a purée forms. Strain the blueberry purée through a mesh strainer to remove any leftover skin. Use a spoon to press and move the mixture around to make sure all the liquid is removed.
2. Add the blueberry purée to a saucepan over a low heat and stir until well-combined. Bring to a simmer then add the agar powder. Cook, stirring constantly, until the liquid starts to thicken then remove from the heat.
3. Spoon the mixture into moulds, ensuring the purée fills all the gaps. Place in the fridge and leave to set for about 30 minutes. Once the mixture is firm pop the gummies out of the moulds.

3

For the strawberry gummies:

1. Mix the strawberries and agave syrup in a high-speed blender until a purée forms. Strain the strawberry purée through a mesh strainer to remove any leftover seeds. Use a spoon to press and move the mixture around to make sure all the liquid is removed.
2. Add the strawberry purée to a saucepan over a low heat and stir until well-combined. Bring to a simmer then add the agar powder. Cook, stirring constantly, until the liquid starts to thicken then remove from the heat.
3. Spoon the mixture into moulds, ensuring the purée fills all the gaps. Place in the fridge and leave to set for about 30 minutes. Once the mixture is firm pop the gummies out of the moulds.

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